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Pitmaster ribs

henapplehenapple Posts: 15,986
in Off Topic
Doing some stl ribs tonight. I hardly ever watch pm buy watched them cook stl style. Damn they load them down with stuff.

Mustard
A bunch.. Repeat, a bunch of rub
Baste... Butter, more rub, sauce
Foil, butter, brown sugar, sauce, more rub
Finishing.. More sauce and rub

Can you taste the pork. Pork candy?

Myron loved them. It just seems like overkill to me.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • msloanmsloan Posts: 366
    mmmmmmmmmmmmmmm
    gettin lucky in kentucky!   2 XL eggs!
  • SmokingOzarksBBQSmokingOzarksBBQ Posts: 151
    I want to taste smoke and I want to meat to have some flavor. I agree with you, it just seems like too many ingredients. 
  • GriffinGriffin Posts: 7,705
    Didn't see that episode. I've cooked ribs the way Johnny Trigg does 'em. First bite...wow! Couldn't eat much past that. When you only have a bite or two to wow a judge and leave an impression, you really have to pack in the flavor. So much so, that eating a bunch of ribs done that way is just not good.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • FoghornFoghorn Posts: 6,720
    Griffin said:
    Didn't see that episode. I've cooked ribs the way Johnny Trigg does 'em. First bite...wow! Couldn't eat much past that. When you only have a bite or two to wow a judge and leave an impression, you really have to pack in the flavor. So much so, that eating a bunch of ribs done that way is just not good.
    That's very interesting.  I've never thought of it that way but it makes a lot of sense.  I've always figured that if one of my friends who I know has a big appetite stops after only half a rack then they weren't up to my usual standard - but it never occurred to me that you need to take a very different approach to competition ribs. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • BOWHUNRBOWHUNR Posts: 1,483
    Just remember most of those guys cook ribs for competition much different from the ones they do at home for their own consumption.  In fact, I saw an interview with Johnny Trigg and he admitted it.  Just as @Griffin says above, they're trying to wow the judges with one bite.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • henapplehenapple Posts: 15,986
    I realize... Just still seems too much.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GreenhawKGreenhawK Posts: 398
    That's probably why we always show 15th place or so, and have never gotten in the top 5 on ribs.

    I always cook the same in competition and for my family.  
    Large BGE Decatur, AL
  • MrCookingNurseMrCookingNurse Posts: 4,629
    I've done em both ways and its way over kill and too much work. I enjoy watching the show, but sometimes looks to me like a blind squirrel finding a nut.

    Pull membrane. Rub both sides and let sit out 20-30 min before they hit a 250 degree egg. Take em for around 5 hrs and check the bend test.

    Rub, smoke, and time. All I need.


    _______________________________________________

    XLBGE 
  • Egghead_DaronEgghead_Daron Posts: 862
    I am certainly no expert on anything as I am still pretty new to the Egg. But I have definitely found that I am perfectly happy letting the meat talk for itself. A very simple rub and a nice smoke is all I feel like I need. Not really into the sauces and marinades and brines. Just some seasoning (usually garlic, salt, and pepper) is all I need to make me happy.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • boatbumboatbum Posts: 1,273
    Egghead_Daron said:
    I am certainly no expert on anything as I am still pretty new to the Egg. But I have definitely found that I am perfectly happy letting the meat talk for itself. A very simple rub and a nice smoke is all I feel like I need. Not really into the sauces and marinades and brines. Just some seasoning (usually garlic, salt, and pepper) is all I need to make me happy.

    Daron - there are very few "experts" on here - can count them on one hand ( there are some I really respect).

    Your comments are right on target.   I am not in the expert category either - (post count does not make one an expert).   I think you are on to something.

    The wonderful thing about the Egg and this forum which we all learn from is - its all about what you like...

    I come on here every day - offer my opinions - but I always am learning something from the experiences of others. 

    Cookin in Texas
  • BOWHUNRBOWHUNR Posts: 1,483
    GreenhawK said:
    That's probably why we always show 15th place or so, and have never gotten in the top 5 on ribs.

    I always cook the same in competition and for my family.  
    Are you talking about Johnny Trigg?  If so, it's pretty obvious you know nothing about his record.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • GreenhawKGreenhawK Posts: 398
    edited July 2013
    Excuse me Bowhunr, but you need to read the post.  I was talking about my own competition team.

    I know Johnny Trigg's ( The God Father of Ribs) record very well.
    Large BGE Decatur, AL
  • BOWHUNRBOWHUNR Posts: 1,483
    Sorry GreenhawK,

    I did mis-read your post.  My bad.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • WalrusBBQWalrusBBQ Posts: 153
    It's personally my favorite method:

    image

    image

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    Beers & BBQ

  • msloanmsloan Posts: 366
    i must admit that I am fan of how many of the items taste that have been prepped like some of what appears on BBQ pitmasters is done......i guess i like my pork candy!!!!  LOL...but i understand that its not for everyone.
    gettin lucky in kentucky!   2 XL eggs!
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